[Yeast flora in the vineyard and during vinification]
1996
Gafner, J. | Hoffmann, P. | Iselin, F. | Schuetz, M. | Viviani-Nauer, A. (Eidg. Forschungsanstalt fuer Obst-, Wein- und Gartenbau (FAW), Waedenswil (Switzerland))
Microorganisms on grapes occur in so-called clusters. We have detected that the microflora of such clusters on the root stock, on grape leaves, flowers, and buds differ with respect to yeast and mould populations. The microbial composition is also dependent on the development of the vegetation, i.e. young grape leaves are populated by other microorganisms than old leaves. Using molecular biological and physiological techniques, we are able to distinguish eighteen different yeast species within the grape must. The yeast species Hanseniaspora uvarum, also called Kloeckera apiculata, is the most common yeast, accounting for 50 to 90 % of the whole yeast population. Interestingly, yeast species of Saccharomyces cerevisiae were found only in the grape must but not on the root stock. These two yeast species are the only ones to be capable to be present throughout the whole alcoholic fermentation
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